Recipes
Recipes made with Hot Spice
Dishes you can make with this series. Search by flavour or by name.
8 recipes
Mapo Tofu with HOT SPICE "Shibikara"
A mapo tofu that uses HOT SPICE "Shibikara" in two stages: half blended into the oil, half sprinkled on after the heat is off. The first half spreads the tingle; the second raises the aroma of Sichuan pepper.
Simmered Kabocha and Pork Soboro with HOT SPICE "Umakara"
Kabocha simmered in a sweet-savoury dashi, coated in a thickened pork mince sauce. HOT SPICE "Umakara" goes in twice — half into the broth, half at the very end.
Goya and Pork Belly Champuru, Made with HOT SPICE Umakara
An Okinawan standard in which the bitterness of goya (bitter melon) and the fat of pork belly are drawn together by a shake of HOT SPICE Umakara. It goes on after plating, not while frying.
Garlic Shrimp Made with HOT SPICE "Umakara"
Shell-on shrimp cooked 2 minutes per side, with HOT SPICE "Umakara" added little by little after the heat is off. It dissolves into the fat of the garlic butter and wraps the aroma around even the outside of the shells.
Yodare Dori — Mouthwatering Chicken with HOT SPICE "Shibikara"
Chicken breast turns dry because it is boiled too long. Drop it into boiling water and turn off the heat right away. The rest is 20 minutes of waiting. Green sansho pepper's tingle escapes with heat, so it dissolves not in the pot but in the sauce, after the stove is done.
Chicken and Summer Vegetable Nanban-zuke, Made with HOT SPICE Umakara
Nanban-zuke pan-fried rather than deep-fried. The heat goes into the vinegar rather than the chicken, with HOT SPICE Umakara dissolved into it. Left in the fridge overnight, it takes one hot evening off your hands.
Octopus and Cucumber in a Savoury Heat, Made with HOT SPICE Umakara
Cooked octopus and cucumber, tossed in a dressing of sesame oil and HOT SPICE Umakara. No cooking, ready in 15 minutes — a dish for the hottest days.
Chilled Tantanmen, Made with HOT SPICE Shibikara (the tingling heat)
The only cooking is 5 minutes for the pork. Chinese noodles in a cold sauce of soya milk and white sesame paste, finished with a shake of HOT SPICE Shibikara. Serves 2, about 20 minutes.